Everyone loves apples, especially these apples! Easy to make, kids love spreading the topping… and eating it when it’s ready!

Ingredients:

3 pounds apples, peeled, cored, and sliced-about 7 cups

1/4 cup coconut sugar

juice of 1/2 lemon

Topping

1 cup unbleached flour

1 cup coconut sugar

1 cup Nana’s All Natural Granola (your favorite flavor)

1 cup butter

1/3 cup chopped almonds, pecans, or walnuts

Preparation:

Preheat oven to 350°.

Place apples in a 9×13 baking dish. Toss with lemon juice and coconut sugar.

Rearrange apples pressing down on them so they are even in baking pan.

In a bowl, prepare the topping by mixing together the flour, coconut sugar and Nana’s Granola. Cut the butter into topping mixture with a pastry cutter until mixture resembles course meal. Mix in nuts.

Sprinkle topping over the apples, and pat down, making sure apples are covered.

Bake about 45-50 minutes until apples are bubbling up side of pan and topping is golden brown.

This is a weekend favorite around our house. It is fairly versatile – you can add fresh, frozen, or dried fruit, and even try different types of flours depending on your preferences. The scones pictured are gluten-free*, made with my Tropic of Ginger Granola and fresh blueberries.

Ingredients:

2 cups spelt flour

½ cup Nana’s All Natural Granola (your favorite flavor)

6 tablespoons cold unsalted butter

3/4 cup half and half/or buttermilk

½ cup berries of your choice (fresh, frozen or dried)

1/3 cup coconut sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

½ teaspoon cinnamon

2 tablespoons Mila (optional)**

Sugar or cinnamon for top (optional)

How to Make Granola Scones:

Preheat the oven to 425°F.

Sift together flour, baking powder, coconut sugar, salt, cinnamon and Mila into a large bowl.

Cut in butter, using a pastry blender or 2 knives, until the size of small peas.

Stir in Nana’s granola, buttermilk, and berries. Mix with spatula until moistened.

Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an un-greased baking sheet.

Cut in cold unsalted butter, using a pastry blender or 2 knives, until the size of small peas.

Stir in: Nana’s BerryLuscious Granola, fresh or frozen and the half and half or buttermilk. Mix with spatula until moistened.Knead against sides and bottom of bowl. Drop the batter in mounds onto an ungreased baking sheet.

Sprinkle with: sugar and cinnamon.

Bake until golden, about 15 minutes. Serve warm or at room temperature.